Name: Homemade Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 12
Ingredients: 1 ¾ cups all purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; 1 cup pumpkin puree; ½ cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract

Homemade Pumpkin Muffins

Soft, moist, and full of warm spice, these homemade pumpkin muffins are easy to make and perfect for breakfast, snacks, or coffee breaks.

Pumpkin season always brings a sense of comfort and warmth into my kitchen. I wanted a recipe that captured the flavors of fall without being complicated or time consuming. These homemade pumpkin muffins are the kind of bake that makes the whole house smell like cinnamon and spice, the perfect way to start a crisp morning.

The first time I made these, I served them warm from the oven with butter melting on top. My wife reached for a second before finishing her coffee, and that is when I knew they would become a staple. The kids enjoyed them as an afternoon snack, and I found myself reaching for one with my evening tea.

They are soft, moist, and lightly sweet with just the right balance of pumpkin and spice. These muffins are the kind of recipe you will want to make again and again because they never disappoint. They are simple enough for weekdays and special enough for weekends with family.

Questions You May Have About This Recipe

Can I use canned pumpkin?
Yes, canned pumpkin works perfectly for this recipe. Make sure it is pure pumpkin, not pumpkin pie filling.

Can I freeze these muffins?
Yes, let them cool completely and store in freezer bags for up to three months. Thaw at room temperature or warm gently in the microwave.

What spices should I use?
Pumpkin pie spice is easiest, but you can also use a mix of cinnamon, nutmeg, ginger, and cloves.

Can I make these healthier?
You can substitute part of the flour with whole wheat flour and reduce the sugar if you like a less sweet muffin.

Do I need muffin liners?
They help with cleanup, but you can also grease the muffin tin well and bake without them.

What You Need to Make Homemade Pumpkin Muffins

1 ¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

How to Make Homemade Pumpkin Muffins

Preheat oven to 350°F. Line a muffin tin with 12 liners or grease well.

In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.

In a large bowl, mix pumpkin puree, oil, sugar, eggs, and vanilla until smooth.

Gradually add the dry mixture into the wet mixture, stirring until just combined.

Divide the batter evenly into the muffin tin.

Bake 18 to 22 minutes, until a toothpick comes out clean.

Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Tips

Do not overmix the batter or the muffins may turn out dense.

Sprinkle a little cinnamon sugar on top before baking for extra flavor.

Serve warm with butter or cream cheese spread.

Use a cookie scoop to evenly portion the batter.

Double the recipe and freeze half for quick breakfasts later.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These muffins are so moist and full of flavor. I made a batch for my grandchildren and they loved them.” Patricia H.

⭐️⭐️⭐️⭐️ “Very good recipe. I added chocolate chips and they came out wonderful.” Mary L.

⭐️⭐️⭐️⭐️⭐️ “I baked these for my book club and everyone asked me for the recipe. Perfect with coffee.” Susan F.

⭐️⭐️⭐️⭐️ “Nice and simple. I would use a little less sugar next time, but they were still delicious.” Janet W.

⭐️⭐️⭐️⭐️⭐️ “The best pumpkin muffins I have made. Light, fluffy, and not heavy like some others.” Barbara K.

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